Sausage, White Bean and Kale Soup // Betty Crocker

Ingredients

  • 1tablespoon olive oil
  • 1/2lb bulk Italian pork sausage
  • 2cups diced onions
  • 3/4teaspoon salt
  • 1bunch kale, ribs removed, thinly sliced
  • 3cloves garlic, finely chopped
  • 1can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 2cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
  • 1carton (32 oz) Progresso™ unsalted chicken broth
  • 1/2cup grated Parmesan cheese

Steps

  • 1
    In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
  • 2
    Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
  • 3
    Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.

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